Gelatin-based films loaded with nanoemulsified active compounds: development and characterization

• Grant number: 15/22285-2
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate (Direct)
• Start date: February 15, 2016
• End date: February 14, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Paulo José do Amaral Sobral
• Grantee: Luis Jaime Pérez Córdoba
• Supervisor: Fotis Spyropoulos
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: University of Birmingham, England
• Associated to the scholarship: 13/14324-2 - Gelatin-based films with nanoemulsionated actives agents: development, characterization and application in food matrices, BP.DD

Abstract

A major problem for the production of food packaging containing liposoluble active compounds is its poor dispersion into the polymeric matrix. This behavior could be overcome using oil-in-water (O/W) nanoemulsion. Therefore, we have proposed in this research to be advanced in the internship, the development of O/W nanoemulsions with different three active compounds, cinnamaldehyde, garlic essential oil and ±-tocopherol, encapsulated into oil phase. In the second step, we will deal with the development and characterization of active gelatin-based films incorporated with the nanoemulsion formulation prepared in the optimum conditions. For the preparation of the O/W nanoemulsion, we have chosen to use the emulsification-evaporation technique, and Tween 20 and Span 60 as emulsifiers. Optimized nanoemulsions will be characterized in term of particle sizing, size distribution, interfacial and superficial tension, density, viscosity, rheological properties, microscopic analyses, active compounds content and antimicrobial and antioxidant activities. The gelatin-based films will be produced by casting method. The active films will be characterized in term of physico-chemical, antimicrobial and antioxidant properties. In addition, we will measure the specific and overall migration of the active compounds from the film into food simulants. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

PEREZ CORDOBA, LUIS J.; SOBRAL, PAULO J. A.. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, v. 213, p. 47-53, NOV 2017. (13/07914-8, 13/14324-2, 15/22285-2)

PEREZ-CORDOBA, LUIS J.; NORTON, IAN T.; BATCHELOR, HANNAH K.; GKATZIONIS, KONSTANTINOS; SPYROPOULOS, FOTIOS; SOBRAL, PAULO J. A.. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. FOOD HYDROCOLLOIDS, v. 79, p. 544-559, JUN 2018. (13/14324-2, 15/22285-2)

PEREZ-CORDOBA, LUIS J.; PINHEIRO, ANA C.; DE VILLAVICENCIO-FERRER, MARGARITA DE NUNEZ; TRINDADE, MARCO A.; SOBRAL, PAULO J. A.. Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/alpha-tocopherol as active packaging of sliced Omega-3-rich mortadella. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 57, n. 10, p. 11-pg., 2022-07-22. (13/14324-2, 15/22285-2, 13/07914-8)